Chicken Chasseur
Bring a taste of France to your table with this classic Chicken Chasseur! 🍷✨ Cooked and served with the Chasseur Limited Edition Anniversary Celebration French Oven 💙
Recipe credit: Chef Jeffrey Simonetta
Ingredients 18
Ingredients
4 chicken Marylands, bone-in, skin-on
1 cup plain flour
salt and pepper
2 tbsp olive oil
2 eschalots, finely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
2 carrots, chopped
1 cup dry white wine
1 cup veal stock
2 tbsp tomato paste
1 tsp thyme, fresh
1 tsp tarragon, fresh
1 bay leaf
2 tbsp cognac
1 cup brown chicken stock
2 tbsp butter
parsley, fresh, for garnish
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Method 9
Season with salt and pepper, then coat in the .
In a French oven, heat over medium-high heat. Sear the until golden brown on both sides. Remove and set aside.
In the same pot, sauté the until translucent.
Add , , and , cooking until mushrooms are golden.
Pour into the pot and carefully ignite with a long lighter. Allow the flames to subside naturally.
Add , , , , , , and . Stir well, ensuring a thorough incorporation of flavors.
Nestle the seared back into the pot, ensuring each piece is coated with the luscious sauce. Simmer for 25-30 minutes or until the chicken is cooked through.
Finally, finish the sauce by adding the and gently mixing through to create a creamy finish.
Discard the , sprinkle with fresh chopped parsley, and serve this exquisite Chicken Chasseur over your choice of pasta, rice, or mashed potatoes.
